| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Poultry | 6 | Servings |
INGREDIENTS
| 6 | Chicken breast halves | |
| skinned and boned | ||
| 6 | oz | Swiss cheese, sliced |
| 6 | thin ham | |
| 1/4 | c | Flour |
| 1/3 | c | Butter |
| 1/2 | c | Water |
| 2 | T | Instant chicken bouillon |
| 1/3 | c | White wine |
| 1 | 3-oz sliced mushrooms | |
| drained | ||
| 2 | T | Flour |
| 1/2 | c | Water |
INSTRUCTIONS
Preheat oven to 350ø. Place chicken breasts, boned side up, on a cutting board and pound chicken lightly with a mallet to make 1/4 inch thick cutlets, working from the center out. Place a slice of cheese and ham on each piece of chicken. Tuck in sides, roll and fasten well with wooden toothpicks. Coat with 1/4 cup flour. Heat butter in skillet and brown chicken in butter. Remove chicken and place in a 7x11 baking dish. Combine 1/2 cup water, bouillon, mushrooms and wine in the same skillet. Heat and stir to remove crusty bits from skillet. Remove toothpicks from chicken and pour sauce over chicken. Bake for 1 to 1-1/4 hours at 350ø or until tender. Transfer chicken to warm serving platter. Blend 2 tablespoons flour with 1/2 cup water. Stir into drippings from pan. Cook on top of stove, stirring until thick. Pour over chicken and serve. Yield: 6 servings. DARYL NEWCOMB From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 181
Total Fat: 20.6g
Cholesterol: 102mg
Sodium: 258.1mg
Potassium: 300.9mg
Carbohydrates: 9.6g
Fiber: 1.6g
Sugar: <1g
Protein: 27.8g